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Kerala style rice halwa is cooked in coconut milk which gives it a unique flavor and taste. This halwa makes use of jaggery instead of sugar and hence it has a brown color.
Ingredients:
Rice flour – 1 cup
Jaggery – 2 cups
Gratedthick coconut milk – 1 cup
Thin coconut milk – 3 cups
Cardamom powder – 1 teaspoon
Ghee – 2 tablespoons
Cashew nuts – 10 – 12
Cooking Method:
1. Heat 1 tablespoon of ghee in a pan. Add cashew nuts and fry till they start changing color. Transfer them to a plate and keep aside.
2. Extract thick and thin coconut milk and keep them in different bowls.
3 . Add grated jaggery with water and heat this mixture until jaggery melts completely. Strain it to remove impurities.
4 . Add this mixture and thin coconut milk, to a thick bottomed pan or uruli. Usually, a thick bottomed pan called uruli is used while making halwa. But if you don’t have, use any thick-bottomed pan. Heat this mixture until it boils.To this add rice flour, a little at a time, and mix well without lumps.
5. Cook this mixture on a medium flame until it starts thickening. Keep stirring in order to avoid sticking to the bottom of the pan.
6 . Once the mixture starts thickening, reduce the flame to low and add thick coconut milk. Mix well
7 . Keep stirring continuously. When it starts pthickening, add 1 tablespoon of ghee.
8 . Keep stirring and cook for another 20 – 25 minutes. Whenever you find the halwa sticking to the sides of the pan, add 1 tablespoon of ghee to the sides of the pan.
9. Cook until the mixture reaches a halwa consistency and starts leaving the sides of the pan. Add roasted cashew nuts at this stage and mix well.
. Spread the halwa into a greased plate and allow it to cool. Once cool, cut into desired shapes and serve.
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